Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

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dc.contributor.authorOtero Tuárez, Víctor Oswaldo
dc.contributor.authorFernández Pan, Idoya
dc.contributor.authorMaté Caballero, Juan Ignacio
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.date.accessioned2019-11-24T18:14:11Z
dc.date.available2020-11-22T00:00:12Z
dc.date.issued2019
dc.description.abstractPhysical, chemical and antimicrobial properties of fish gelatin films with different 19 concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties 20 of film-forming solution did not vary with increased LAE content. However, pH 21 and surface tension increased. The incorporation of LAE into the formulation 22 increased moisture and solubility of the films. In addition, the presence of LAE 23 affected mechanical properties, making films stronger and more flexible; it had 24 no effect on water vapor permeability. Finally, films with LAE significantly 25 increased antimicrobial properties against Listeria innocua, Shewanella 26 putrefaciens and Pseudomonas fluorescens, but not against Aeromonas 27 hydrophila. These antimicrobial films could be a used as an alternative 28 technology for of fresh products.en
dc.embargo.lift2020-11-22
dc.embargo.terms2020-11-22
dc.format.extent23 p.
dc.format.mimetypeapplication/pdfen
dc.identifier.doi10.1111/ijfs.14454
dc.identifier.issn1365-2621 (Electronic)
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/35429
dc.language.isoengen
dc.publisherWileyen
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.relation.publisherversionhttps://doi.org/10.1111/ijfs.14454
dc.rights© 2019 Institute of Food Science and Technologyen
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectFish gelatin filmsen
dc.subjectEthyl lauroyl arginateen
dc.subjectPhysical, chemical and antimicrobial propertiesen
dc.titleEffect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin filmsen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
relation.isAuthorOfPublication04296d9b-98c5-4b68-8db4-76452e9a5b88
relation.isAuthorOfPublication07f561e3-cd60-49db-8027-099e2abf1733
relation.isAuthorOfPublication.latestForDiscovery04296d9b-98c5-4b68-8db4-76452e9a5b88

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